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Baked Quinoa and Lamb Meatballs

Baked Quinoa and Lamb Meatballs

By OcadoLifePublished on 20 April 2022For a lighter meatball that uses less meat, try this great value Baked Quinoa and Lamb Meatballs recipe from food and travel writer Ghillie James. Quinoa is rich in fibre and protein, and adding it to the meatball mixture increases the nutrients in the dish. Combined with courgettes, this makes a healthy and filling family dinner.
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Time and servings

1 hrTotal time
4Servings
25 minsPrep time
35 minsCooking time

Ingredients

  • 100 g of quinoa, rinsed
  • 400 large handful of lamb mince
  • 1 onion, finely chopped
  • 2 eggs
  • 1 heaped tbsp of ricotta
  • 1 squeeze of lemon, zested
  • 1 tsp of ground cumin
  • 2 tbsp of coriander, chopped
  • 1 tbsp of olive oil, for the tin, plus extra
  • 4 medium courgettes, peeled into ribbons or spiralised
  • 1 tbsp of pine nuts, toasted
  • 1 garlic clove, crushed
  • 0.5 tsp of dried oregano
  • 1 tin of chopped tomatoes
  • 400 ml of chicken stock
  • 1 tsp of balsamic vinegar
  • 1 pinch of of caster sugar

Method

  • Step 1

    Put the quinoa in a pan, cover with boiling water and simmer for 12 mins; drain and set aside to cool.

  • Step 2

    Put the quinoa, lamb, ½ onion, eggs, ricotta, lemon zest, cumin and ½ the coriander in a mixing bowl. Season well, then mix by hand until combined; chill for 15 mins.

  • Step 3

    Preheat the oven to 200°C/180°C fan/gas 6. For the sauce, put a pan over medium heat. Add 1 tbsp oil and ½ the onion; cook for 3-4 mins to soften. Stir in the garlic and oregano, then add the tomatoes, stock, vinegar and sugar. Season, bring to the boil, then simmer for 5 mins; set aside.

  • Step 4

    Oil a large roasting tin. Roll the mince mixture into about 20 balls (roughly the size of a golf ball) and place in the tin. Brush the tops with a little oil and bake for 20 mins; turn after 10 mins. Remove from the oven and pour over the sauce. Bake for 15-20 mins more, until bubbling.

  • Step 5

    Meanwhile, soak the courgette ribbons in just-boiled water for 3 mins. Drain, season and toss with lemon juice and a drizzle of olive oil.

  • Step 6

    Serve the meatballs with the courgette ribbons, scattered with pine nuts and remaining coriander.